| Cook Islands Delicacies
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| IKA MATA Ingredients:
-fresh fish
-onions
-tomatoes
-lemons
-coconut- cream |
Directions:
- slice the fish into small cubes,
- place in a bowl and marinade with juice from the lemons, (the juice must just cover the
fish cubes)
- once the lemon juice has soaked into the fish, the fish will turn to a white colour,
- add finely chopped onions and tomatoes
- mix well and pour over coconut cream
- do not let the mixture get too cold as the coconut cream can become hard.
- Note: optional vegetables such as cabbage, cucumbers, carrots, capsicums or celery can
be used.
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| POKE Ingredients:
-1 cup of starch
-2 cups of pawpaw or -banana (mashed or pureed)
-sugar -- optional
-coconut cream |
Directions:
- mix fruit and starch to a smooth consistency
- add 1/4 of a cup of coconut cream in fruit mixture and mix well
- pour the fruit mixture into a greased backing dish and bake for half an hour or until
cooked in a moderate oven
- boil leftover coconut cream in a pot and remove from stove
- cool the baked pudding and then dip spoonfuls into the boiled thickened coconut cream
before putting into a dish
- serve warm.
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| POKE MANIOTA Ingredients:
- 1 cup finely grated maniota (arrowroot) - juice drained
- 1 cup coconut cream
- sugar |
Directions:
- mix maniota and coconut cream to a smooth consistency, adding sugar to taste
- pour the mixture into a greased baking dish and bake for about an hour or until cooked.
Alternative: cook the maniota using the 'poke' method
- mix finely grated maniota and sugar (do not drain water)
- place in a greased baking dish and bake in a moderate oven for about an hour or until
cooked
- heat coconut cream in a pot (do not boil), adding sugar if desired, then remove pot from
stove
- cool pudding, spoon it into a bowl and pour the coconut cream over it.
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CURRIED OCTOPUS IN COCONUT
SAUCE
Ingredients:
- 1 whole fresh octopus
- coconut cream
- onion
- curry powder
- salt & pepper |
Directions:
- clean octopus removing ink sac and head
- place whole octopus in a pot over medium heat, (the water from the octopus will provide
liquid for cooking, wash hands after handling as some people get a rash from the octopus)
- simmer until tender
- dispose of the cooking water and cut the tentacles into bite size pieces
- in a saucepan heat the coconut cream with the seasonings and onions and add the octopus
pieces to re-heat through
- serve warm.
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RUKAU
Ingredients:
-taro leaves
-onions
-coconut cream |
Directions:
- slice the leaves into thin strips
- place into a pot with a little bit of water at the bottom
- cook the rukau with continues stirring until all water has
evaporated
- pour in the coconut cream and add finely chopped onions
- add in optional meat or corned beef
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MAYONNAISE
This pink-coloured potato salad is a popular dish at all Cook
Islands gatherings.
Ingredients:
-potatoes
-mixed vegetables (boiled)
-beetroot
-Best Food Mayonnaise
-eggs (boiled)
-salt (optional)
(Note: the beetroot gives the dish its colour)
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Directions:
- boil the potatoes (cooked but not soft)
- once cooled to handling temperature, cut the potatoes into small cubes and place in a
bowl
- add and mix in the vegetables - amount to your liking
- rinse the slices of beetroot to get rid of the coloured juice and cut into small cubes
- add to the mixture of potatoes and vegetables
- mix in the mayonnaise making sure that the potato mixture is covered
For decoration
- spoon the mixture onto a place or dish
- smooth out the top of the mixture using a knife
- using a grater, grate the eggs to cover the mixture.
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